frying chicken cutlets

how do you do it? Last time I did it, they did not come in very good...

Re: frying chicken cutlets

dip then in egg and then breadcrumb. A trick my hubby does (and now I do it) that makes them extra good is to dip them twice. so egg, breadcrumb, then egg again and breadcrumb again.

Another trick he taught me, is after you bread them keep them in the fridge for a little while. This helps the breading stick to them more.

Then we put oil in a frying pan and fry them. I like them a little burnt.

You can also dip them in oil and breadcrumbs and then bake them. They taste yummy and it's healthier and good! a different taste, but still good!

Re: frying chicken cutlets

Re: frying chicken cutlets

I just kind of eyeball it. Definitely more than just coating the pan, but I dont completely cover the chicken either. So in the middle of that. I also have to usually add more at the end.

What do you do? I wonder why it came out wrong....

Sometimes I put milk with the egg.. Just a little. You could try that.

Re: frying chicken cutlets

Here's my guide:

You should use thin cutlets
Heat up your pan
When hot add about an inch of oil, it should NOT cover the cutlet but there should be more than just coating the pan.
I start with two eggs. Whisk them as if you were making scrambled eggs
Dip cutlet in egg. Turn cutlet over and dunk again.
Pour breadcumbs into a dish (I use a pie plate which is less messy)
Put the egg coated cutlet into the breadcrumbs. turn over so that the cutlet is completely coated with breadcrumbs.
Put the cutlet into the hot oil. When it is lightly browned, turn over and brown that side. If you have your heat on medium, once the cutlet is browned on both sides, it should be done (that's why I use the thinner cutlets for frying).

Re: frying chicken cutlets

Re: frying chicken cutlets

Yeah you definitely need more oil than coating the pan. Good lukc! I also only use thin cutlets.

Re: frying chicken cutlets

I have a different technique, so I'll share!

I heat up the pan, then add oil, some butter, and a little crisco (sure, it's bad for you....but really tasty!) Definitely more than enough to coat the bottom of the pan, but not so much that they're covered.

While that's heating up, I dip the cutlets in flour, then egg, then breadcrumbs. Then I add them to the pan. I give them a few minutes and then flip them over. I like them a nice golden brown....mmmm!

Re: frying chicken cutlets

I do the flour first, then egg, then breadcrumbs. I use panko italian style or at least panko regular breadcrumbs. So much better than the regular ones!

I use a pan that can go from on top of the stove to into the oven and I preheat the oven to 350 or even 375.

I put about a 1/4 inch of oil into the pan and head it, then put my chicken on. I just brown both sides for about 2 minutes on each, then I put the entire pan into the oven. Make sure to use gloves!!! I flip them over after about 10 - 15 minutes. Then I cook them on the other side for about 10 minutes.

That way, they get cooked without actually being "fried" but the browning on each side before putting them in the oven gives them good color and crunch.

Re: frying chicken cutlets

All great tips from the previous posters but one thing I'd like to add....

When flipping, use a fork instead of a spatula. I used to use a spatula but found that it often took some of the bread crumbs off the cutlet.

Re: frying chicken cutlets

I've switched to a panko/regular breadcrumb combo.

I dip in flour, then eggs or, if I'm feeling fancy, 4 seasons italian dressing, then into the breadcrumb mix.

I always fry them to be on the well-done side.

Re: frying chicken cutlets

I actuall dip them in low fat buttermilk instead of egg and flour, then breadcrumbs. The crumbs stick better!
I also flip them with a fork cause I find anything else tends to pull off the breading.

Re: frying chicken cutlets

Re: frying chicken cutlets

I Use thin cutlets

2 eggs, S&P, garlic, parmesean cheese, and a little milk, whisk all together

Dip the cutlets into the egg and then fry in about a 1/2 inch oil. You dont want it to go ove ther cutlet. Flip with tong or fork.

I also only use 4C breadcrumbs!! Yum!

Re: frying chicken cutlets

Instead of bread crumbs I use

flour combined with salt, pepper, paprika

double dip with the egg.

fill pan with veggie oil so that it covers the entire 1/2 of chicken cutlet.

They come out yummy and moist.
They look Like a wendy's chicken sandwich cutlet.


Just another suggestion

Re: frying chicken cutlets

Re: frying chicken cutlets

Re: frying chicken cutlets

i use very thin cutlets
flour, eggs that have been whisked with a touch of breadcrumb in it, then breadcrumbs i only use 4c italian style

put enough oil (i use canola) in pan to cover the cutlets, once oil is hot enough ( i drop a splash of water to see if it bubbles) i fry them until lightly browned on each side

then a new thing i do is put them on a cookie cooling rack, it drips some oil off and makes them nice an crisp,
and always pat them with paper towels to get some excess oil off of them

Re: frying chicken cutlets

I use 3 dipping dishes
1. Breadcrumbs: season my breadcrumbs (either adobo, sazon, italian seasoning, always garlic powder and a little salt...depends on what flavor I'm in the mood for)
2. Egg dish: I use only egg whites and squeeze lemon juice into it and whisk
3. All purpose flour

Dip chicken cutlet in flour then egg mix then breadcrumbs

Place in pan, I use canola oil and use enough to cover about 1/2 the cutlet. I fry until golden brown on each side.

Always moist and tasty. But I'm going to try the double dipping method that has been mentioned

Re: frying chicken cutlets

LOVE using Panko bread crumbs, it comes out so crispy!

Re: frying chicken cutlets

I have the very best chicken cutlet recipe. If I can make it, anyone can. It's from chef John who was exec chef at the Waldorf Astoria. (Don't worry... it was pretty easy) and came out amazing! Here is the link: Parmesean Chicken Cutlets Recipe

Re: frying chicken cutlets

Re: frying chicken cutlets

Re: frying chicken cutlets

I do flour, egg, breadcrumbs (sometimes the egg, breadcrumbs repeat if I have enough of both and enough time). The cold is definitely helpful. I learned that when I found a recipe to make mozzarella sticks for my DS and I do it on everything now. I use canola oil but my Mother fries them with Pam spray. They come out so good. It sounds crazy bc you'd just think the oil, although less healthy, would do a better job tastewise but the Pam method is really really good.

Re: frying chicken cutlets

When I fry cutlets, the breading sticks to the pan. Anyone know what I'm doing wrong?
I make sure to have enough oil in the pan. Could the pan be too hot?